I realize that this may be a loaded topic because standards and regulations vary across the globe, but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented ...

Thank you Redzed! I can handle the science... I do realize that parameters play an important role in safety...i.e. how fast and how far the pH drops. Lower and faster, you need less salt for safety because the acid and salt work synergistically. I just got into making salami about a year ago and hav...

The microbes need the ions in the water for proper osmotic pressure...at least that is what I have read....

Thanks guys, I am pleased with how it turned out. I've only been making salami for about a year now. Still making minor errors, but my salamis are curing properly and I'm getting better at the process. The pistachio and Lemon I was concerned about came out excellent! As did the finocchiona... just t...

I'll put this one into the hat...

viewtopic.php?f=5&t=9359
I have more pictures of the process if necessary...

Thanks jcflorida.

Beautiful was the fat hand diced? No, the fat was not hand sliced. But I did grind the lean and fat separately. Got the fat cold around 32-33*F for good clean cut. After grinding the fat, I put it back in the freezer to firm up. I mixed the lean with salt, cure #2, wine, and starter culture then I ...

but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented American style salami Do those regulations contain actual min-max amounts or an approved plan for p...

Thanks jcflorida.

Thanks Redzed. It took 28 days to dry to 40% weight loss. But it was a juggling act to push it to the finish line as my drying chamber had a coolant leak and went out on me while this one was drying. With 5 hurricanes (2 major storms) that hit Louisiana last year, demand for refrigerators and freeze...

I have been making a lot of salami lately. Had a lot of product ready in the last two weeks. This is one of the salamis that finished. IMG_20210207_175510.jpg Salccicia Napolitana Dolce Lean Pork 760g. Back Fat 240g. Sea Salt 25g. Cure #2 3g. (might could use #1 but I did use 42mm hog casings) Whole...

As a side note, I found the regs. for dry cured fermented sausages are reserved...

http://federal.elaws.us/cfr/title9.part319.subpartj

Can anyone shed some light on why the regs. are reserved? I would think US code is open to the public?

In short, I guess what I am asking....is 2.5% salt safe for slow fermented style salami made with bio-protective culture?? What are you basing this decision on? Can you point me to the science and or regulations to back it up the use of 2.5% salt? Thanks in advance... I see recipes posted here using...

I realize that this may be a loaded topic because standards and regulations vary across the globe, but I am searching for the definitive USDA regulations pertaining to the min.-max. percentages of salt for slow fermented southern European style salami. I can find the regulations for fast fermented A...

Pork jowl will work for salami.